Imagine pulling a golden, crispy-edged focaccia straight from the oven, its surface glistening with olive oil and sprinkled with fragrant rosemary, filling your kitchen with an irresistible aroma that transports you straight to the sun-drenched hills of Italy. This isn't just bread - it's a culinary experience that will elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned baker or a curious kitchen novice, this focaccia recipe is your ticket to creating restaurant-quality bread that will have your family and friends begging for more!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 1 large focaccia
Ingredients
- 1 1/2 cups warm water
- 2 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup chopped fresh rosemary
- Coarse salt, for sprinkling
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let the mixture sit for 5-7 minutes until the yeast becomes foamy and activated, indicating it's alive and ready to use.
- Add all-purpose flour and salt to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy, rough dough begins to form.
- Knead the dough on a lightly floured surface for 8-10 minutes, using the heel of your hand to push and fold the dough repeatedly. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, gently punch down the dough to release air bubbles. Transfer the dough to a well-oiled large baking sheet or rectangular baking pan.
- Using your fingertips, press and stretch the dough to fill the pan, creating distinctive dimples across the surface. This traditional technique helps capture olive oil and creates the classic focaccia texture.
- Drizzle olive oil generously over the dough, ensuring it pools in the dimples. Sprinkle chopped fresh rosemary and coarse salt evenly across the surface.
- Let the dough rest and proof for an additional 20-30 minutes. Preheat the oven to 425°F (220°C) during this time.
- Bake the focaccia in the preheated oven for 18-22 minutes, or until the edges are golden brown and the top is light golden with crispy edges.
- Remove from the oven and let cool on a wire rack for 10 minutes. Drizzle with additional olive oil if desired before serving warm.
Tips
- Water Temperature Matters: Ensure your water is warm (around 110°F) but not hot, which can kill the yeast. The right temperature activates the yeast perfectly.
- Don't Rush the Rise: Allow ample time for the dough to rise and develop flavor. A slow, patient rise creates a more complex taste and better texture.
- Dimpling Technique: When creating dimples, use your fingertips gently but firmly. This isn't just decorative - it helps trap olive oil and creates those signature focaccia pockets.
- Olive Oil is Key: Use high-quality extra virgin olive oil for the most authentic flavor. Don't be shy - a generous drizzle makes all the difference!
- Fresh Herbs Make a Difference: While rosemary is traditional, feel free to experiment with other herbs like thyme or oregano to personalize your focaccia.
- Serve Warm: Focaccia is best enjoyed warm, ideally within an hour of baking when its texture is at its most magical.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
